HomeMy WebLinkAboutGAUCHO EMPANADAS 2016.11.11~-'-'"-.' ' '/i:~"{. "r0 &, I V5R$J Dallas County eal h and uman Services -Environmental Health l)ivisiuu;: -
Retail Food Establishment Inspection Report
_ ~-ST~MM~;RWI, RM 607, DAL,.,AS, TX 75207 214-819-2115 r 214-819-2868 f':f6~SI<f I 1730 ~ rJt, I a I b.JJJ" Q. /( }1) /} £",1</-f/T /{' . 2/4
r!tJ-Jto I Timein: I Timeout: I License/Permit 1f I l Est. Type I Risk Category Page L off_
Purpose or Inspection: L J 1-Compliaoce l _IJ'" 2-Routioe [ J 3-Field Investigation L ] 4-Visit [ ] S-Ot her TOTAUSCORE
EstGAJlCkiO TdMP/>NA {)b(6
~tact/Owner Name: I * Number of Repeat Violations: __
';{".!J/{,o fJ -LQ?C:Z t"J f6,eeQ .t' Number of Violations COS: __ {) Physic:;tddress: · C ~~ j city~o I~~}~;_~ Ph~Jt./-CJ27-)qtj Follow-?p: Yes !3 05 . 'Jrlf.d}..l 0 ) · No (mcle one)
Complianu Sllltus: Oat= not in compliance IN = in compliance NO = not obselved NA =not applicable COS = corrected on site R = repeat violation
Mark the appro_priate ~ints in the OUT box for each numbered item Mark •]• a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk ' * · in appropriate box for R
Priority Items (3 Points) violotions Re uire lmmediare Corrective Action not to exceed 3 d11ys
CompliaJH:e Sllltus Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N N c R u N 0 A 0 (F =degrees Fahrenheit) u N 0 A 0 Employee Heallh T s T s
/ I. Proper cooling time and temperature
II' " 12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
v'~ 2. Proper Cold Holding temperature(41 °F/ 45°F) .... "' 13. Proper use of restriction and exclusion; No discharge !Tom
r eyes, nose, and mouth
...... 3. Proper Hot Holding temperature(I35°F) Preventin2 Contamination by Hands
...... 4. Proper cooking time and temperature .,. I I 14. Hands cleaned and properly washed/ Gloves used properly
,I 5. Proper reheating procedure for hot holding ( 165°F in 2 ..r 15. No bare hand contact with ready tq eat foods or approved
[,. Hours) alternate method proJlerl)' fo llowed (APPROVED Y N ) ........ 6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source .{ 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
v 7. Food and ice obtained !Tom approved source; Food in
t/ good condition, safe, and unadulterated; parasite Chemicals
destruction
.I 8. Food Received at proper temperature vi"" 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from Contamination .-1' I I 18. Toxic substances properly identified, stored and used
~ v 9. Food Separated & protected, prevented during food Water/ Plumbing
preparation, storage, display, and tasting
,....~ I 0. Food cont*{)rfaces and Returnables ; Cleaned and II' ... 19. Water !Tom approved source; Plumbing installed; proper
Sanitized at ~ ppm/temperature back flow device
.I II. Proper disposition of returned, previously served or (I' ....-20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points violotions Re~ uire DJ"ective Action within 10 days
0 I N N c R 0 I N N c R
u N 0 A 0 Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature Control/ Identification
T s T s
1 v 21. Person in charge present, demonstration of knowledge, ...... v 27. Proper cooling method used; Equif ment Adequate to
and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature
t/ 22. Food Handler/ no unauthorized persons/ personnel ....... 28. Proper Date Marking and dispositiqn
Safe Water, Recordkeeping and Food Package ,/ v 29. Thermometers provided, accurate, and calibrated; Chemical/
Labelin2 Thermal test strips
,;I' 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
..... ~--24. Requi red records available (shellstock tags; parasite .( 30. Food Establishment Permit (Current & Valid) destruction); Packaged Food labeled
Conformance with Approved Procedures Utensils, Equipment, and Vending
·1 25. Compliance with Variance, Specialized Process, and v 31. Adequate hand washing faci lities: Accessible and properly HACCP plan; Variance obtained for specialized ..... supplied, used processing methods; manufacturer instructions
Consumer Advisory v v 32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
10 26. Posting of Consumer Advisories; raw or under cooked ,,,v 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (l Point) J'lo/llllons llequire DJrm:~ Action Not to Exceed IJO Dl }'S or Next Inspection Wll/ellever Dimes First
0 I N N c R 0 I N N c R
u N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T s T s
.... " 34. No Evidence of Insect contamination, rodent/other v" I" 41.0riginal container labeling (Bulk Food)
animals
v 35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities ,.., 36. Wiping Cloths; properly used and stored ...... 42. Non-Food Contact surfaces clean
""': II 37. Environmental contamination ...... I 43. Adequate ventilation and lighting; designated areas used v 38. Approved thawing method v / 44. Garbage and Refuse properly disposed; faci lities maintained
Proper Use of Utensils ·v 45. Physical facilities installed, maintained, and clean
v /
39. Utensils, equipment, & linens; properly used, stored, yl 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use uJensils; properly used
,/ 40. Single-service & spe-use articles; properly stored v v 47. Other Violati ons
Received by: ~?_U ~-Printp-~(.O .j Coflli-Z.. {j (6f/,_< ) Title: Person In Charge/ Owner
(signature) ~
Inspected by: n_ (l1 ~rAs Print: ~'P.( tliJt .. LN pS Business Email:
(signature)
Form EH-06 (Revised 0~-2015) \.___/ I I